Dads, lend an ear. That goes for all you grandpas, uncles and big brothers, too.

Sunday is Mother’s Day, and your assistance is requested in the kitchen. You are needed to help the younger set — tots from 5 to 9, tweens from 10 to 12, and teens 13 and beyond — prepare breakfast in bed for that special woman in all your lives.

Really, the only hard part is getting up and rousting the kids before Mom wakes up. (Oh, and getting any tween and teen to stop texting long enough to crack a couple of eggs.)

No matter the age group, tots as young as 5 to teens as old as 18 can prepare a special breakfast tray for their mother. All they need is a little help from an adult and the right roster of recipes that fit their skill level.

“I would say that all age groups could make this,” Logan said from her kitchen at The Grand Del Mar, where she and chef Scott Mickelson taught a Mother’s Day cooking class for kids earlier this week. “There is a lot of mixing and measuring with the granola that the younger kids could do to feel part of the process.”

Tweens and teens could be counted on to carefully place the granola in the oven to toast and remove it afterward. After it cools, any age could add berries and yogurt to the blender (adult helpers can seal the lid before blending) and then build the parfait layers.

“I’m very happy that in food trends, things are going back to basics,” Logan said. “With the homemade granola, once people see how simple it is, and how it has no preservatives, they will want to make it over and over.”

Longtime children’s cooking instructor Janet Burgess of Culinary Cooking Adventures says breakfast is one of the easier meals for kids to prepare because it doesn’t require a lot of chopping. But each age level brings a different level of culinary maturity, and adult help is important.

Older kids tend to jump ahead (“they never want to read the recipe,” Burgess said), while younger kids will read the recipe but keep starting from the top when they read. They don’t pick up where they left off.

No matter the age, it is never safe to assume that a kid will know that once they’ve chopped something, that it needs to go into a bowl or frying pan, Burgess said. Clear, step-by-step instructions are key.

Measuring and mixing with adult supervision is definitely doable for young tots, she said. They can even chop up soft fruits using a plastic serrated knife, squeeze orange juice, and add sparkling water to the juice and a mint sprig for garnish.

(Garnishing is as important a step at age 5 as it is at age 15.)

Tweens can mix up waffle batter and carefully pour it into a waffle iron. They are in an age bracket where scrambling eggs or even making crepes is within the realm of their capabilities, Burgess said.

“It’s incredible how they know their way around machinery, whether it’s a blender or a food processor,” she said. “Most of that equipment is pretty safe. It doesn’t go on until everything is locked in place.”

Microwaving bacon, heating up fully-cooked breakfast sausage, making hash browns and waffles or pancakes also are all things tweens and teens can pretty much manage on their own, Burgess said.

“Kids that age just have to be careful about the whole timing,” Burgess said. “You don’t want eggs done and sitting there while you’re just getting started on the waffles.

“They have to ask themselves, ‘What could I keep warm first while I do something else?’ ”

Teenagers are pretty specific about their likes and dislikes, Burgess said. Chances are, if they want to make something for Mom without asking her what she would like, they will make something they like themselves. That might include vegetarian options such as an omelet with sautéed vegetables, herbs and a black bean sauce.

If a family wants to surprise Mom, they might think about what they see her normally eat for breakfast and use that as a guide, Burgess said. Maybe they see her eat toasted English muffins with a certain kind of jam or peanut butter, or maybe she spreads goat cheese on a bagel.

“See what Mom does and go from there,” she suggested.

Chef Scott Mickelson of The Grand Del Mar says above all, when cooking with kids, a little patience is the best recipe.

“If they make a mess, they make a mess,” he said.

“It’s about being supportive and letting the kids have fun. Let them play with their food.”

Preheat oven to 400 degrees. Remove dough from the refrigerator. Divide equally into 8 pieces. Press and form each piece into a rustic pizza shape and place on large sheet pan. (You may need more than one pan, depending on size of pan and oven.)

Make an egg wash by whisking the egg into a froth. Lightly brush each pizza with the egg wash. Place pizzas in the preheated oven and partially bake for 8 to 10 minutes, until the dough just begins to turn light golden brown. Remove from oven and let cool, about 15 minutes.

Once cooled, cover each pizza with slices of cheese (about 4 ounces per pizza). Top each pizza with 1/4 cup of each berry. This is a great time to be creative — make a heart with the berries, or spell out “Mom.” Sprinkle 2 tablespoons of mint on each pizza. Drizzle cherry honey over top (use 2 tablespoons per pizza) in any desired pattern — try swirls, stripes, crisscross lines, etc.

Return pizzas to the oven until cheese is melted, about 4 to 6 minutes. Remove and let stand for 2 to 3 minutes, until cool enough to handle. Serve whole or sliced.

Notes: Robiolina cheese is an Italian soft cheese with the consistency of cream cheese. It and the cherry honey can be found in specialty stores such as Whole Foods.

(From Chef Scott Mickelson, The Grand Del Mar)

Homemade Pizza Dough

Makes enough for 8 individual crusts

3 1⁄2 cups unbleached bread flour

2 teaspoons instant yeast

1⁄2 cup whole milk,

lukewarm

5 large eggs, slightly beaten

2 tablespoons granulated sugar

1 1⁄4 teaspoons salt

1 cup unsalted butter, room temperature

In a large bowl, mix together 1/2 cup of the bread flour and yeast. Stir in the milk until flour is hydrated. Cover with plastic wrap and leave at room temperature for one hour.

In a separate bowl, combine the remaining 3 cups of flour, sugar and salt. Add dry ingredients and slightly beaten eggs to flour and yeast mixture. Whisk together until evenly combined. Let stand for 5 to 10 minutes.

Whisk in 1/4 cup butter until combined. Repeat until all the butter is incorporated. The dough should be smooth and soft when finished. Line a sheet pan with parchment paper and mist with nonstick cooking spray. Place dough on the sheet pan and spray dough with cooking spray. Cover with plastic wrap and place in the refrigerator to chill overnight.

Chef’s tip: Homemade dough should be made at least one day ahead and is easy for older children and teens to prepare. For younger children, store-bought pizza dough is an ideal substitute.

(From Chef Scott Mickelson, The Grand Del Mar)

Strawberry and Banana Stuffed French Toast

Makes 8 slices

1 loaf of French bread, approximately 12 inches

4 ounces cream cheese, softened

1⁄4 cup chopped strawberries

1⁄4 cup chopped banana

2 tablespoons strawberry jam

6 eggs, lightly beaten

3⁄4 cup milk

3 tablespoons unsalted butter,

divided use

Strawberry sauce (see accompanying recipe)

Cut French bread into eight 1 1/2-inch slices. Make a pocket in each slice by cutting through the top crust of the bread, almost to the bottom, with a serrated knife. Make sure the bread slices are still intact on the bottom.

Combine cream cheese, strawberries, banana and jam in a small bowl to make the filling.

Place a large tablespoon of the filling into each pocket, pressing back together, but be careful to not squish bread.

Beat eggs and milk in a wide, shallow bowl. Add the bread and let it stand to coat the bread for a minute, then turn and coat the other side.

Heat 2 tablespoons of butter in a large skillet over low-medium heat. Add as many bread slices as will fit comfortably. Cook until lightly brown. Turn and cook the other side. Remove and place on a platter and cover with foil. Repeat with the remaining butter and bread slices. Serve with Strawberry Sauce.

(From Janet Burgess of Culinary Adventures Cooking School)

Strawberry Sauce

Makes 1 1/2 cups

1 pint strawberries, rinsed and hulled

2 to 3 tablespoons sugar

1 tablespoon strawberry jam

Combine strawberries, sugar and strawberry jam in a blender or food processor. Cover and process until the strawberries are puréed.

(From Janet Burgess of Culinary Adventures Cooking School)

Stuffed Salsa Muffins

4 servings

4 English muffin halves, lightly toasted

4 large eggs

2 tablespoons milk

1⁄2 cup chopped leftover ham or

3 slices Canadian bacon, chopped

1⁄2 cup shredded cheddar cheese

1⁄2 cup salsa

In a medium bowl, break eggs. Making sure there are no egg shell pieces, add milk. Whisk with an egg beater until everything is well blended.

Coat skillet with nonstick cooking spray. Place over medium heat until hot. Add egg mixture. Sprinkle evenly with ham pieces and cook 2 minutes. When eggs are set around the edges, cook and stir until eggs are fluffy and firm.

Remove from heat, spoon equal amounts (about 1/2 cup each) of egg mixture on top of each muffin half. Sprinkle each with 2 tablespoons cheese and top with 1 tablespoon salsa.

(From Janet Burgess of Culinary Adventures Cooking School)

Homemade Granola

Makes about 4 1/2 cups

2 cups rolled oats, such as Quaker Oats

2 1⁄2 teaspoons whole-wheat flour

3 teaspoons nonfat dry milk

1⁄2 cup light brown sugar

1⁄4 cup sesame seeds

1⁄4 cup sunflower seeds

1⁄4 cup chopped almonds

1 1⁄2 teaspoons cinnamon

1 teaspoon lemon zest

1 teaspoon orange zest

3 tablespoons pineapple juice

1 3⁄4 tablespoons honey

1⁄3 cup dried currants

1⁄3 cup golden raisins

Preheat oven to 350 degrees. In a large bowl, mix the first 10 ingredients (oats to orange zest) together — don’t be afraid to use your hands! In a separate bowl, whisk together the pineapple juice and honey. Stir mixture into dry ingredients until well combined.

Evenly spread granola mixture onto a large baking sheet with rim and bake 18 to 20 minutes or until golden brown, stirring every 6 to 8 minutes to keep the browning process even. Remove from oven and allow to cool until just slightly warm.

Stir in the dried currants and golden raisins until evenly distributed. Store granola in a sealed, airtight container in a cool, dry place, such as a cupboard, until ready to use. Granola can be stored for up to two weeks.

Chef’s tip: This recipe is user-friendly and fun for all ages, can be made ahead and makes a great snack on its own.